Thursday, September 18, 2008

Two Hour Rolls

1 1/3 cup scalded milk
2 eggs
1 tsp. salt
4 Tbsp. sugar
2 Tbsp. yeast
1/2 cup lukewarm water
4 1/2 cups flour
1/3 cup butter

Dissolve yeast in 1/2 cup water and 4 Tbsp sugar. Cool milk and add to eggs, salt and yeast mixture. Add flour and mix until all incorporated (do not knead). Cover and let rise in warm place for 2 hours. Liberally flour counter and scrape dough into center of the flour. Sprinkle 1-2 Tbsp. flour on top. Pat down with hands to 1/2-3/4 inches thick. Cut with round biscuit cutter. Melt 1/3 cup butter. Dip dough rounds, both sides, into butter and fold them over when you place them into a 9x13 inch pan. Bake at 400°F for 12-15 minutes.

NOTES:This is a recipe from my Grandma Lloyd. We grew up on these rolls and they are just delicious. They're the best, warm out of the oven with a little butter.

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